Raw materials: a black bone chicken, mushrooms and mushrooms in the right amount, cooking wine, salt and sugar in the right amount, plus onion, garlic and ginger
Methods of production:
1, the whole chicken washed, put the water, submerge the chicken can be put into the ginger, green onion segments. After boiling, put cooking wine, add a little bit of vinegar, deodorization, but also to promote calcium play.
2, small fire simmer rotten, add mushrooms and mushrooms, add salt and sugar.
3, out of the pot with garlic leaves, a delicious chicken soup is out!
Chinese Chicken and Snow Fungus Soup
Recommended practice:
Materials: chicken, coconut? Ginger, snow fungus
Practice:
1, the chicken washed out of the skin, ready to coconut, three slices of ginger, cold water soaked snow fungus,
2, the water boil, the chicken, coconut, ginger into the boil and turn to a small fire, boiled for an hour and a half to two hours, put the snow fungus, and then boiled for another half an hour to an hour.
3, according to personal taste add salt and other seasonings.
Warm tips:
Wu chicken with bones (smashed) soup nourishing effect is best. Do not use a pressure cooker when stewing, the use of casserole simmering the best.
Wooden chicken mung bean soup
Materials: wooden chicken (about 1000 grams), 150 grams of mung beans, 10 grams of cooking wine, 5 grams of ginger, 3 grams of salt.
Practice:
1, the chicken slaughtered, remove the hair, viscera and claws (this can be according to their own preferences); mung beans wash clean, up sediment; ginger pat loose.
2, the chicken into the stew pot first with a high fire rinse, knock off the surface of the bubble, add wine. Rinse on high heat for 10 minutes and then add green beans. Then simmer over moderate heat until the crow chicken is cooked. Add as salt can be.
Effects: nourishing yin to reduce fever, clearing heat and removing toxins, quenching thirst and diuretic.
Nourishing black-bone chicken
Ingredients: 1 bare black-bone chicken (700 grams), 20 grams of Angelica sinensis, 20 grams of Scutellaria baicalensis, 30 grams of Salviae Miltiorrhizae, 10 jujubes, and 20 wolfberries.
Seasoning: green onion, ginger, cooking wine, salt, monosodium glutamate each moderate.
Practice:
1. Chicken chopped into pieces, soaked in water. Clean and fish out, blanch in a pot of boiling water and then control dry.
2. Soak and wash Angelica sinensis, Scutellaria baicalensis and Salvia miltiorrhiza, and wrap them in gauze to form a medicine bag. Jujubes, wolfberries washed.
3. Steam pot into the cleaned chicken, add water to submerge the chicken, plus medicine bag, scallion, ginger, jujubes, wolfberries, wine into the steamer, steam 1.5/hour, remove, add salt, monosodium glutamate for seasoning, pick off the medicine bag is complete.
Mushroom chicken soup
Materials: 150 grams of mushroom, cooked chicken 250 grams.
Seasoning: green onion, ginger, broth, yellow wine, salt, monosodium glutamate, salad oil, each moderate.
Practice:
1. Wash the flat mushroom, cut into thick slices, blanch into a pot of boiling water.
2. frying pan is hot, into the onion, ginger, mushroom slices slightly stir-fried, add chicken, broth, yellow wine, after boiling skimmed foam, add salt, monosodium glutamate, pick off the onion, ginger can be.
Chicken sea cucumber soup
Materials: 100 grams of sea cucumber, 150 grams of chicken breast, 50 grams of shrimp, 50 grams of black fungus. Black fungus 50 grams.
Seasoning: 1 egg white, wet starch, salt, soy sauce, soy sauce, yellow wine, broth in moderation.
Practice:
1. sea cucumber washed, diagonally batch into slices. Chicken breast cut into long square slices, with salt, yellow wine, egg white, wet starch grasp well batter. Shrimp washed, squeezed dry, also with egg white sizing. Black fungus into a pot of boiling water blanch, fish out and put in cold water.
2. casserole put broth, wine, soy sauce, sea cucumber, with a high fire boil, blanch into the chicken, shrimp, salt, black fungus can be.
Elderly chicken soup
Features: fragrant, bitter flavor, especially beneficial to health care.
Raw materials: 150 grams of fresh ai peduncle (sun-dried ai peduncle can be reduced by half); old hen 1 (about 1500 grams or so); salt; ginger 10 grams; water;
Making:
1, will be the old hen blood slaughter, plucking, remove viscera, and then washed, cut into large pieces.
2, wash the ginger (do not peel), and then pat flat.
3, tile pot clean, put in the old hen, ai stalks, ginger; add water.
4, the first fierce fire boil, cook about 5 minutes, converted into a small fire to cook, to the degree that the water has a rolling boil, about 1.5 ~ 2 hours can be cooked.
5, seasoned with the appropriate amount of refined salt can be consumed.
Abalone Chicken Soup
Instruments: fresh abalone boy 6, three yellow chicken 1, a few slices of ginger, goji berries, jujube 6, salt appropriate.
Practice:
1, fresh abalone boy cleaned with water, with a knife from the edge of the abalone shell inserted.
2, separate the abalone meat and shell.
3, the abalone intestine left on the abalone shell to remove, clean the mud on the shell.
4, abalone meat with a little salt scratch, and then wash with water and drain.
5, three yellow chicken washed and chopped into chicken pieces.
6, the pot put the right amount of water, the abalone boy, abalone shell, chicken pieces, ginger, goji berries, red dates together in the pot.
7, large fire boil and then turn to medium-low fire to cook 60-90 minutes, add salt to taste can be.
Chestnut and red dates chicken soup
Chestnut and red dates chicken soup
Materials: 600 grams of old hen, 50 grams of jujubes, 10 grams of Codonopsis, 10 grams of Huang's, 10 grams of Angelica sinensis, 5 grams of wolfberries;
Seasoning: ginger, salt
Practice:
1, the chicken is washed and then cut into pieces, chestnuts shelling and peeling, peeling and washing of ginger clean and sliced;
2, the pan into a little salad oil preheating, then pour into the cut chicken and ginger stir fry, about fried to the chicken brown when off the fire plate (5 minutes or so);
3, will be washed with the chicken cut auxiliary a piece of chicken into the stew pot, into the chestnuts that have been ready to add boiled water to stew, add the right amount of salt, half an hour after the edible.